Light Cherry Jam
Discover the perfect balance of sweetness and freshness with this Light Cherry Jam recipe, a healthier twist on traditional preserves. Made with juicy, pitted cherries, a touch of granulated sugar, and the bright zing of lemon juice, this recipe uses apple pectin to achieve the perfect consistency with less sugar. The simmering process enhances the natural flavors, while leaving a few cherry chunks adds delightful texture. Ready in under an hour, this small-batch jam is ideal for a quick breakfast spread, yogurt topping, or even as a flavorful addition to your favorite desserts. Plus, it can be stored in the refrigerator or preserved further for longer shelf life, making it as practical as it is delicious. Elevate your pantry with this easy-to-make, vibrant fruit jam!
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Recipe Information
Ingredients
- 1000 grams fresh cherries (pitted and halved)
- 250 grams granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon apple pectin
- 120 milliliters water
Instructions
Begin by washing the cherries thoroughly under cold water. Remove pits using a cherry pitter or small knife, and cut them in half.
In a large saucepan, combine the pitted cherries and water. Place the saucepan over medium heat and bring to a gentle simmer.
Once the cherries are simmering, add the granulated sugar and stir until it dissolves completely.
Add the lemon juice, which will help balance the sweetness and preserve the bright color of the cherries.
Let the mixture simmer on low heat for about 20 minutes, stirring occasionally to ensure the cherries do not stick to the bottom of the pan.
After 20 minutes, the cherries should be soft and the mixture slightly thickened. Use a potato masher or the back of a spoon to gently break down some of the cherries for a smoother consistency, leaving some chunks for texture.
Stir in the apple pectin, ensuring it is evenly distributed throughout the mixture.
Increase the heat to medium-high and bring the mixture to a rolling boil. Cook for an additional 5-10 minutes until the jam thickens to your desired consistency. Check the thickness by placing a small spoonful on a cold plate; if it wrinkles when pushed, it's ready.
Remove the jam from heat and let it cool for a few minutes before transferring it to sterilized jars. Ensure you leave about 1/4 inch of space at the top of each jar.
Seal the jars with lids and let them cool completely at room temperature. The jam can be stored in the refrigerator for up to 4 weeks or processed further in a boiling water bath for long-term storage.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 418.8 g | 152% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 378.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2251 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
